Creamy Asian Cucumber Crispy Tofu (Printer-Friendly)

Fresh cucumbers and carrots in creamy sesame dressing with golden crispy tofu for a protein-rich Asian-inspired dish.

# What You'll Need:

→ Crispy Tofu

01 - 14 oz extra-firm tofu, drained and pressed
02 - 1.5 tablespoons low-sodium soy sauce or tamari
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon toasted sesame oil
05 - 2 tablespoons cornstarch or potato starch
06 - 2-3 tablespoons neutral oil for pan-frying

→ Cucumber Salad

07 - 2 large English cucumbers or 4-5 Persian cucumbers, thinly sliced
08 - 1 teaspoon salt
09 - 3 green onions, thinly sliced
10 - 1 medium carrot, peeled and cut into matchsticks
11 - 2 tablespoons fresh cilantro or mint leaves, chopped
12 - 2 teaspoons toasted sesame seeds for garnish

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain Greek yogurt or unsweetened yogurt
15 - 1.5 tablespoons rice vinegar
16 - 2 teaspoons soy sauce or tamari
17 - 1 teaspoon toasted sesame oil
18 - 1 teaspoon honey, sugar, or maple syrup
19 - 1 small garlic clove, finely grated
20 - 1 teaspoon fresh ginger, finely grated
21 - 1-2 teaspoons sriracha or Asian chili sauce
22 - 1-2 tablespoons water as needed

→ Optional Finishing Touches

23 - Chili oil or chili crisp for drizzling
24 - Lime wedges for serving
25 - Extra herbs for garnish

# How To Make:

01 - Drain tofu and wrap in clean kitchen towel or paper towels. Place plate on top and weigh down with can or skillet. Press for 15-20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds about 1/8 inch thick. Place in colander, sprinkle with salt, and toss. Let sit for 15-20 minutes to remove excess water.
03 - In bowl, whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until dressing is silky and pourable. Adjust seasoning to taste.
04 - Mix soy sauce, rice vinegar, and sesame oil in small bowl. Pat pressed tofu dry and cut into 1/2-3/4 inch cubes. Pour marinade over tofu and toss gently. Marinate for 10-15 minutes, turning occasionally.
05 - Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat neutral oil in large skillet over medium-high heat. Add tofu in single layer and cook undisturbed 3-5 minutes. Turn pieces to crisp all sides for 10-12 minutes total. Remove to paper towel-lined plate.
06 - Pat cucumbers dry with paper towels. Place in large bowl with carrot matchsticks, green onion whites, half the green tops, and chopped herbs if using.
07 - Pour two-thirds of dressing over salad and toss gently to coat. Add remaining dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into dressed cucumber salad.
09 - Transfer to serving platter. Sprinkle with remaining green onion tops, sesame seeds, and fresh herbs. Drizzle with chili oil and serve with lime wedges.

# Expert Tips:

01 -
  • The tofu gets restaurant level crispy without deep frying, and it stays that way even after dressing.
  • Salting the cucumbers first makes all the difference, keeping the salad crunchy and the dressing from turning watery.
  • The creamy sesame ginger dressing is so good youll want to put it on everything from rice bowls to grilled vegetables.
  • It holds up beautifully in the fridge, making it perfect for meal prep or next day lunches.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and youll end up with sad, soggy cubes instead of golden, crunchy ones.
  • Salting the cucumbers is not optional, it draws out water that would otherwise turn your creamy dressing into a thin, watery mess within 30 minutes.
  • Add the tofu at the last possible moment, tossing it in too early will make it lose its crispness and defeat the whole purpose of frying it.
03 -
  • Use a cast iron skillet for the tofu if you have one, it holds heat better and creates a more even, crispier crust than nonstick.
  • If your dressing feels too thick, thin it with a teaspoon of water at a time, it should coat the back of a spoon but still drip off easily.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it brings out their flavor and makes them taste fresher.
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